Have a Heart!

Posted on

by Hannah (BitterSweet)
Jump to Recipe

Quick, can you guess what is shaped like a heart, and may also be good for your heart? Since research seems to indicate that pomegranates can help fight heart disease, my frozen pomegranate lollipops fit the bill quite nicely!

Though Valentine’s Day isn’t a holiday that I typically celebrate, it does lend itself to a variety of fun treats that I’d otherwise have no excuse to create, and any reason to get into the kitchen is good enough for me.  The first experiment resulted in these simple yet crowd-pleasing pops, complete with crisp chocolate shells and vibrant pink interiors. A healthier alternative to the generally cream- and butter-soaked bon bons that one might give, I think such a carefully constructed morsel would make a much more thoughtful gift to someone you care for. Plus, who can resist food on a stick?

Eat your heart out or just give it away; There are plenty of options for such symbolic sweets, whether romantic or macabre!

Yield: Makes 24 Small Pops or Bon Bons

Pomegranate Ice Cream Pops

Pomegranate Ice Cream Pops

With crisp chocolate shells and vibrant pink interiors, these lovely treats are healthier alternatives to traditional confections, and an idea way to share your heart.

Prep Time 45 minutes
Additional Time 7 hours
Total Time 7 hours 45 minutes

Ingredients

  • Meat of 1 Young Thai Coconut
  • 1 1/2 Cups 100% Pomegranate Juice
  • 1 Cup Agave Nectar
  • 1 (14-Ounce) Can Sliced Beets, Drained
  • 1 Tablespoon Lemon Zest
  • 1 Teaspoon Vanilla Extract
  • Pinch Salt
  • Homemade Magic Shell

Instructions

  1. To make the ice cream centers, simply toss all of the ingredients from the coconut through the salt into your food processor or blender. Thoroughly puree, pausing to scrape down the sides of the bowl periodically, until the mixture is completely smooth. Be patient; this could take between 4 – 10 minutes, depending on how powerful your machine is.
  2. Once perfectly blended and creamy, carefully pour the mixture into the indentations of a small, heart-shaped silicone mold. Place on a level surface in your freezer, and let rest for at least 6 hours or overnight, until frozen solid.
  3. Pour any excess ice cream base into an air-tight container, and store in the freezer as well. You can scoop this just like any normal ice cream after about 24 hours, no churning necessary! Bear in mind that it does become more solid the longer you leave it, however.
  4. Prepare your magic shell and lay out a silicone baking mat- or parchment-lined baking sheet to place your finished pops on.
  5. Removing one heart from the mold at a time, carefully but firmly insert a lollipop stick into the bottom of the shape, pushing it straight in without twisting or jiggling it, as this will elongate the opening and make it more likely to fall off later. Dip the whole heart into the magic shell quickly, immersing the pop a little ways up the stick as well to help “glue” it in place.
  6. Let the excess chocolate drip off, and place the finished pop on the baking sheet. Repeat with the remaining hearts, pausing between every two or three to return all of the ice cream hearts to the freezer for 15 minutes, to make sure they don’t get too soft and become difficult to work with.
  7. Stash the whole baking sheet in the freezer until you’re ready to serve the pops.
    Eat immediately after removing from the freezer; these hearts melt fast!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 72Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 33mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Frozen Desserts

 

55 thoughts on “Have a Heart!”

  2. Okay…hold on a second while I go pick my jaw up off the floor. I do not know how you can make things that look so spectacularly perfect! Seriously, it shocks me! This looks like something I would have to order in a fancy shmancy vegan icecream parlor! You are too awesome!

    I love that there are beets in there, I love the flavor so much I know this would be a huge hit with my tastebuds. And chocolate covered anything is always a winner. :-) Happy Valentines Day!

  3. These are fantastic! Totally attainable too. I was expecting to be intimidated by this recipe when I first saw the gorgeous pictures, but I think I could handle this! Plus, I’m game for anything with beets.

  5. Beautiful pops (and who doesn’t love anything on a stick?–you are too funny!). The combination of pom and beets sounds intriguing. . . and of course I love anything with beets!

    Hope you have a Happy V-Day, Hannah! :)

  9. Sounds and looks lovely. It’s too bad 100% pomegranate juice is so difficult to find here in Finland. :-( I guess pomegranate molasses could be substituted and the amount of agave nectar tweaked, would just need some experimenting.

  13. Candy to the eye!
    I love this recipe! I can’t wait to take it for a spin!

    What I love most is how you never use fake food coloring… and it looks better then food colored items!

    I just KNOW they are yummy, and I just can NOT wait to make this. They will not be as pretty as yours!
    <3
    LOVE.

  15. those are so super adorable!! i wanted to combine my love of crafts and food by making truffles in heart-shaped boxes for valentine’s day. so exciting!

  25. Hi there! Your blog makes me hungry, and I’m worried if I look at it too long I’ll break all my new year weight loss resolutions. Love the pictures, I’ll have to try out this recipe this weekend, thanks for posting it!

  29. That magic shell stuff is occasionally really a godsend. As is pomegranate juice. And coconut. Apparently.

    These look amazing! That deep pink is absolutely gorgeous. Quite enticing and the perfect Valentine’s Day treat.

  33. great, now i’m hungry and lusting for pomegranate+chocolate+ice cream! look what you’ve done!

  35. How sweet! Those look absolutely amazing! It sounds so yummy to use meat of coconut, Mmm!!! I’m so in love with this recipe, thanks for sharing, Hannah!

  44. I love the color! But do they taste like beets?

    Happy Valentine’s Day, whether you celebrate or not, and I heard it was your birthday recently, so Happy Birthday, too!

  49. […] Thankfully I own a little vegan dessert book called My Sweet Vegan. If you haven’t heard of this cook book or its creator, Hannah Kaminsky, it’s time to get things together folks; the book and its creator are both amazing! (Little note: Hannah completed this book just after graduating high school. Cool, right?!) I was flipping through the book last night and was inspired to check out Hannah’s blog, which has even more incredible recipes and such. Perusing the web pages, I finally found what I was looking for: Pom Ice Cream Pops […]

  53. Hi, Does the recipe call for young coconut, or the brown coconut? Also, can you use fresh beets instead of the canned beets?

Leave a Reply